Rustic Apple Pie


Most apple pies call for granny smith apples and a pie tin, but I like to change it up with some sweet Gala apples and bake it like a tart.

Rustic Apple Pie
 
Here are the Ingredients:
  • 4 Gala apples, peeled, seeded and sliced
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 lemon, juiced
  • Pie Crust, recipe follows
  • 2 tablespoons butter, cut into small cubes
Preheat the oven to 375 degrees
 
In a medium bowl, combine the apples, brown sugar, granulated sugar, flour, salt and lemon juice. Let rest for 20 minutes for ingredients to marry. Meanwhile, flour board and using a rolling pin, roll out the pie crust into large circle. Gently roll the dough from the center outward until completely rolled out. Carefully, place crust on a non-stick baking sheet and place apple mixture into the center. Fold over the edges of the crust so that it covers 2 to 3 inches of the apple mixture. Add butter cubes on top of the apples. Bake until the filling is golden and bubbly, 30 to 40 minutes.
 
Pie Crust – Makes 2
 
Here are the Ingredients:
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 sticks cold butter
  • 3/4 cup vegetable shortening
  • 1 egg
  • 5 tablespoons cold water
  • 1 tablespoon distilled white vinegar
Combine the flour and salt in a large bowl. Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes. Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until combined. Divide in two and place into two separate freezer bags. Allow to chill.

Strawberry Shortcake Sundae


Strawberries are in abundance during the summer months and fairly inexpensive when in season. There are so many ways to use them in a recipe. Strawberry shortcake is a favorite for most and ice cream is perfect for a hot summer’s day. I thought they’d be a winner together. Boy was I right.

Strawberry Shortcake Sundae
Here are the Ingredients:
  • 16 oz container of fresh strawberries, sliced
  • 4 1/2 tablespoons granulated sugar, separated
  • 1 cup whipping cream
  • 1/2 teaspoon vanilla extract
  • frozen pound cake, thawed 
  • vanilla ice cream
Place sliced strawberries in a bowl with 1 1/2 tablespoons of sugar with 2 tablespoons of water. Gently mix well and let stand for 30 minutes so that the sugar marries well with the strawberries. Meanwhile, make whipped cream. See recipe below. Take a slice of pound cake per serving and cut into bite size cubes. Place 2 scoops of ice cream in a bowl, top with pound cake, top with strawberries and drizzle with strawberry juices. Top with whipped cream. Serve immediately and enjoy.
 
Whipped Cream
 
Here are the Ingredients:
  • 1 cup heavy whipping cream
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla extract
Place a bowl in the freezer for 10 minutes. Beat cream in chilled bowl until it begins to thicken. Add sugar and vanilla and beat until soft peaks form.
 

Chicken Picata


This dish has the tang of lemon and capers yet the creaminess of butter and olive oil. Incredibly delicious.
 
 
Serve it with your favorite pasta.
 
 
Chicken Picata
 
Here are the Ingredients:
  • 2 skinless and boneless chicken breasts, butterflied and then cut in two
  • salt
  • black pepper
  • all-purpose flour
  • 6 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh parsley, chopped
Take butterflied chicken and season with salt and pepper. Dredge in flour and shake off excess. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. Add 2 pieces of chicken and cook for 3 minutes. Flip and cook other side for 3 minutes. Transfer to a plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. Add the other 2 pieces of chicken and brown both sides 3 minutes per side. Remove pan from heat and add chicken to the plate. Add the lemon juice, stock and capers. Return to the heat and bring to boil stirring up brown bits from the pan for extra flavor. Taste and season if needed. Return all the chicken to the pan and simmer for 5 minutes. Place chicken on the platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley. Serve over noodles.

 

Mushroom Stuffed Chicken Breast


I’m always trying different ways to liven up my chicken dishes. This stuffed chicken is so juicy and delicious. I used a little bit of my Piri Piri sauce (takes 7 days to make). I think you’re going to love it.

Mushroom Stuffed Chicken Breast
 
Here are the Ingredients:
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 cup chopped green onions
  • 8 oz mushrooms, sliced
  • 1/2 teaspoon fresh thyme, chopped
  • 1 garlic clove, minced
  • 1/2 cup fresh mozzarella, shredded
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/2 cup all-purpose flour
  • 1/2 cup bread crumbs
  • 2 large eggs, lightly beaten
  • 2 tablespoon olive oil
  • piri piri sauce, optional (see recipe)
Preheat oven at 350 degrees
 
Heat 1 tablespoon oil over medium heat and saute mushrooms and onions for 10 minutes. Add garlic and thyme and cook for another minute. Remove from heat and allow to cool. Add cheese, salt and pepper and mix together. Cut a slit through the thickest portion of the breast and stuff each with equal amounts of mixture. Season with the remaining salt and pepper. Take eggs and mix them in a shallow dish, put flour in a shallow dish and bread crumbs in a shallow dish. Coat chicken with egg, then dip in flour. Re-dip in egg and dip in bread crumbs. Heat remaining olive oil in a large skillet and carefully brown chicken on both sides for 2 minutes. If available top each with one tablespoon of piri piri and put skillet in oven and bake for 20 minutes. Serve with your favorite vegetable.

Sexual Chocolate


I have to say this is by far one of my favorite cocktails. The blend of raspberry and chocolate…how can you beat that!

Sexual Chocolate
 
Here are the Ingredients:
  • 3 parts Stoli Razberi
  • 3 parts Bailey’s Irish Cream
  • 3 parts White Creme De Cacao
  • splash milk
  • Hershey’s chocolate
Pour all ingredients into a shaker and add ice. Shake three shakes and strain into chilled and chocolate lined cocktail glass.

Sweet Plantains with Vanilla Ice Cream


I highly recommend this dish. It’s such a simple way to give you and your family something sweet, delicious and economical.

Sweet Plantains with Vanilla Ice Cream
 
Here are the Ingredients:
  • 3 large plantains, black skinned
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • vanilla ice cream
Peel plantain and cut into 1 inch diagonal slices. Heat oil and butter in a frying pan over medium heat. When the oil and butter are hot add plantains, not over crowding, and cook for around 2 minutes per side or until golden brown and caramelized.

Roasted Vegetables and Avocado Salsa


This salsa is so easy to make and extremely delicious and flavorful. You can eat it with tortilla chips, top fish with it, wrap it in a burrito with some Spanish rice. The sky’s the limit.

Roasted Vegetables and Avocado Salsa
 
Here are the Ingredients:
  • 3 medium ripe tomatoes, halved
  • 2 poblano peppers, halved lengthwise
  • 2 corn on the cob, kernels removed
  • 1/4 cup cilantro, chopped
  • 2 green onions, diced
  • 15 oz can black bean, drained and rinsed
  • 1 large ripe avocado, peeled and diced
  • 1 large lime, juiced 1/4 saved to pour on last
  • 1 garlic clove, finely minced
  • 2 tablespoons avocado oil, olive oil is fine too
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cumin
Preheat oven at 500 degrees
 
Place tomatoes, peppers, and corn on a nonstick baking sheet and bake for 20 minutes. Place tomatoes and peppers in an airtight container or plastic baggy and let steam for at least ten minutes to loosen skins to be peeled and removed. Dice the peppers, tomatoes, and place in a large bowl with corn kernels. Add all ingredients except avocado and toss together until well coated. Add avocado and remaining lime juice and gently combine as not to bruise or smash the avocado. Enjoy!

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